Pastured Pork Chop with Spiced Pecan Apples

Wednesday, February 17, 2016

Courtesy Dine-In Diva

1-2 teaspoons Penzeys Bicentennial Rub 
2 pasture raised, bone-in pork chops 
2 teaspoons butter 
1 tart apple, such as Granny Smith, diced 
1/4 cup apple cider 
1 teaspoon Spiced Pecan Balsamic Vinegar 
1 teaspoon butter 
1 teaspoon olive oil 
1/4 cup Sweet and Spicy Pecans, roughly chopped (recipe from Epicurious)  Read More...

Chipotle Meatballs

Thursday, October 29, 2015


Source:  Chef Rick Bayless / Mexican Everyday

This is a go-to recipe in our house! I like to serve it over quinoa to round out the meal and soak up the delicious sauce!

3 slices bacon in 1-inch pieces
3 garlic cloves, peeled
2 large eggs
1/2 cup bread crumbs
1 1/4 pounds ground pork
1/2 cup (loosely packed) coarsely chopped mint leaves
1 28-ounce can diced tomatoes, drained of all but 1/4 cup juice
1 or 2 cans chipotle chilies in adobo, stemmed, seeded and sauce reserved
1 teaspoon dried oregano
about 1 1/2 cups beef or chicken broth

Heat oven to 450 degrees.  In a food processor, combine bacon and 1 garlic clove.  Process until finely chopped.  Add eggs, bread crumbs and 1 teaspoon salt.  Pulse several times until well combined but not a paste.  Remove meat from processor.

With wet hands, form meat into about 16 plum-size balls and space them out in a 13" x 9" baking dish.  Bake until lightly browned, about 15 minutes.

While meatballs bake, combine tomatoes, 1/4 cup tomato juice, chipotles, 1 to 2 tablespoons chipotle sauce, oregano, remaining garlic cloves (cut in half) and 1/2 teaspoon salt in a blender or food processor.  Process to a smooth puree.

When meatballs are ready, spoon off rendered fat from baking dish, then pour tomato mixture on top, covering meatballs evenly.  Bake until sauce has thickened somewhat, 15 to 20 minutes.

Heat broth in a small saucepan.  Divide meatballs among four dinner plates, leaving sauce behind.  Stir enough broth into sauce to give it a spoonable consistency.  Taste and season with salt, if necessary.  Spoon sauce over meatballs, decorate with extra mint leaves, if you wish, and serve.



Go Back


walnuts chilies bruschetta tomato juice heavy whipping cream conserve stuffing gazpacho onion fennel seeds lettuce eggs melon biscuits pasta zucchini jam carrot top radishes Dressing plum shelling baguette wrap flank buttermilk asparagus yellow onion honey parmesan cilantro creme egg noodles chili ramps mint pumpkin beet greens vegetarian pesto cornmeal tart Kale garlic cauliflower Farmers' Market flank steak fraiche maple syrup yogurt spelt curry beef pork chimichurri tenderloin sweet potato cranberry peach jack cheese Swiss Chard Apple peas Red Onion sour cream mustard greens hickory cream cheese sauce pickled shitake plums chicken shiitake paste crepes beet collins remoulade buckwheat Shitake Mushrooms dilly celeriac dijon mushrooms Spinach roasted shrunken heads nectarine shallots wasabi kluski Vegan maple prosciutto Spread bean cheese white beans berry carrot fronds Poblano Chili autumn muffins Potato spiced winter squash vanilla wafers coeur sandwich plum tomatoes Recipes imam meatballs baby bok choy habanero cake feta pine nuts pork chop pineapple bulgar wheat coriander coconut milk panzanella compote sherry pepper blueberry Jerusalem artichoke Rice wine vinegar gouda chocolate turnip casserole parmigiano sandwiches fennel tortillas gruyere Side poblano Leek pancake walnut oil tomato corn pie lemon grass radish watercress cointreau sunchokes crisp Greens fritters beets okra gratin celery hearts tuscan fennel bulb bosc potatoes goat Cheese sausage celery root Bread cucumber chiles latkes Chevre bell pepper turnips pie sesame absinthe green beans carrots rhubarb pudding chicken dinner salad kirsch strawberry mushroom beer kalamata snow peas knots blue cheese Eggplant egg syrup dill chorizo swiss spring barley strawberries strata leeks brown sugar fritter Tomatoes Tomatillos verde butter Cider artichoke bayeldi rouille bbq bulgar couscous Beans gin frittata steak pecan currants chili peppers Salad onions bread pudding thai basil bok choy hazelnuts bloody mary vinaigrette chives celebration polenta daisy green pepper carrot tops anchovy cockaigne scallions peppers cantaloupe jack Corn tomato anise bacon Butternut Soup caesar chipotle almond milk scapes capers tostadas vegetable wheat flour reggiano fondue pecans sour almonds pears coeur a la creme tomatoe Squash oats sweet Drinks Cranberry Beans gorgonzola arugula Salsa slaw apples kohlrabi olives chimmichurri cream